Potato Refrigerator Kolaches Dough Food

RUSTIC POTATO BREAD RECIPE

Steps:

• Grease the inside of a very large bowl and set it aside.
• Set aside 1 cup of flour. To the bowl of a stand mixer, add all of the remaining ingredients in the order written. Using the flat mixing paddle, beat the ingredients together for 5 minutes, stopping to scrape the sides as needed. Add the remaining flour as needed until the dough is firm, not runny.
• Switch to the dough hook and knead at medium speed for 5 minutes. Transfer the dough to the greased bowl and cover it tightly with greased cling wrap or a clean tea towel. Refrigerate the dough for at least 2 hours and up to 5 days before baking.
• For one loaf, remove half the dough from the bowl. Shape it into a log and place it in a greased loaf pan. For 8 rolls, grease a pie pan and shape the dough into eight 1-inch balls. Arrange these around the edges of the pan, one inch apart, with one in the very center.
• Lightly cover the pan with greased cling wrap and let the dough rise until almost doubled. At room temperature, this can take 4 hours. Placing it in a warm spot reduces the rising time to 2 hours.
• When the rising time is almost over, preheat the oven to 350°F / 177°C. Bake the loaf for 40 minutes (30 minutes for rolls) then check for doneness. It is ready when the crust is golden brown and a thermometer inserted into the center reads 190°F / 88°C.
• Remove from oven and place the pan on a rack. For loaves, wait 5 minutes then gently turn the loaf onto the rack to finish cooling. Allow rolls to cool in pan.
• Use the remaining dough within 5 days, following the same directions for rising and baking.

BREAKFAST KOLACHES

Steps:

• In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.
• Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.
• Bake 15 to 18 minutes in the preheated oven, or until lightly browned.

MASHED POTATO KOLACHKES

Steps:

• Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato; set aside 1/2 cup (discard or save remaining potato for another use)., In a large bowl, dissolve yeast in warm water. Add the sugar, milk, shortening, 4 tablespoons butter, egg, salt, reserved cooking liquid and mashed potato. Beat in 2 cups flour until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Turn onto a well-floured surface. Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Flatten to 1/2-in. thickness. Cover and let rise for 15 minutes or until almost doubled. Melt the remaining butter., Brush each roll with butter. Bake at 400° for 5 minutes. Remove from oven and carefully make a 1-inch round indentation in the center of each roll with the back of a spoon. Fill with a rounded teaspoon of filling. , Return to oven until lightly browned, about 5-10 minutes. Remove from pans to wire racks. Combine confectioners' sugar and milk; drizzle over warm rolls.

TEXAS STYLE KOLACHE RECIPE - AKA KLOBASNEK

Steps:

• Mix together the flour and boiling water until it turns into a wet dough. Place the overnight dough on a sheet of plastic wrap and close it, twisting into a ball. Refrigerate overnight.
• Heat the water until it reaches 110-115°F (don't chance this - test it with a food thermometer to be sure) and pour the yeast over the top. Let it sit for 5 minutes, or until it looks frothy.
• In a medium bowl, mix together the flour, milk powder, salt and sugar. Make a well in the center, add the yeast mixture and stir to combine. Add the egg, stir, then the overnight dough and make sure all ingredients are fully incorporated. Stir in the melted butter until it forms a soft, shaggy dough. The dough should start to pull away from the sides of the bowl.
• On a generously floured work surface, turn out the dough and knead for 10 minutes. The dough should be smooth and elastic, not sticky or wet. Place in a clean bowl covered with a kitchen towel and let rise for 1 hour.
• Roll the dough out into a 16″ x 12″ rectangle. Cut the dough into 12 equal rectangles. Fold each slice of cheese into thirds and stack on top of each piece of dough, then place the halved hot dogs on top. Roll up each kolache, pulling and tucking or pinching the edges to make sure there are no holes.
• Place each of them on a sheet pan lined with parchment or a silpat silicone baking mat at least 2″ apart with the seam side down. Cover with a clean kitchen towel or loose plastic wrap and let rise for at least an hour.
• *If making this the night before to bake the next morning, prepare recipe as stated including final rise, then chill loosely covered 12-18 hours. Allow time for the kolaches to come up to room temp before baking in the morning.
• Preheat the oven to 350°F. Bake 17-20 minutes, or until golden. Enjoy warm.

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
• Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
• Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
• Bake in the preheated oven until golden, 12 to 15 minutes.

KOLACHES

Steps:

• 1. Pineapple filling: Bake @ 425* for 8-10 min Its best to mix up the night before and let sit. In a meduim to large sauce pan, cook pineapple,sugar,cornstarch and tapioca until pineapple is almost clear and very thick, be careful not to burn. Then add lemon juice. Place in a bowl and let sit over night!
• 2. Pumpkin Spice : Bake @ 375* for 20 mins In a heavy bowl, whisk together the pureed pumpkin, eggs, sugar, vanilla, spices, and salt until thoroughly combined. Cover and store in fridge until ready to use.
• 3. Poppy Seed Filling: Bake @ 375* for 20 mins 1¼ cups confectioner sugar 200 ml milk, about ⅔ cup 1¾ cups ground poppy seeds (250 g) 1½ tsp lemon zest ½ tsp vanilla extract Grind the poppy seeds in a coffee grinder. Heat the milk. Put the confectioner sugar into a large bowl. Add the heated milk and mix until smooth. Add the ground poppy seeds, lemon zest, and vanilla extract. Stir to combine. Cover and store in fridge until ready to use.
• 4. Cream Cheese Filling: Bake @ 375* for 12-15 mins 4 oz. cottage cheese 2 oz. cream cheese, at room temperature 2 tbsp. sugar 1/4 tsp. lemon juice 1 egg yolk Place the cottage cheese, cream cheese, sugar, lemon juice, and egg yolk in a medium bowl and beat with a wooden spoon until smooth. Spoon about 1 tbsp. filling into each kolache before baking.
• 5. Cherry,Apricot,Pineapple,Blueberry,Peach, prune (NOTE... for Prune. Simply stew upon the stove top and add water, blend in food processor) Bake @ 425* for 8-10 mins
• 6. MUST FALLOW THESE STEPS IN ORDER OR THEY WILL NOT TURN OUT!! 1st step: 1 1/2 C. Scalded milk 1/4 C. Sugar ( 6.5 minutes in the microwave) Set aside...
• 7. Second Step: In a large mixing bowl mix the following together: 1/4 C Sugar 1/2 C Shorting (Crisco) 1 tsp. Salt ADD STEP ONE
• 8. Third Step: Mix the following: 1 Package of yeast in 1/2 C warm water then add 1 tsp. of Sugar and one pinch of ginger. SET ASIDE(let rise)
• 9. Fourth Step: Beat 2 large eggs and set aside
• 10. Add Step #2 to # 3 (after the yeast rose) and then add the following: 3 C of Flour-just enough to make it spongy. Let rise until bubbly (about one hour)
• 11. In one Hour,add beaten eggs and 1-2 C more of flour, BEAT very well/ and let rise again (until it doubles in size)
• 12. Knead down and roll out to 1/2 inch thick and cut out rounds, let rise a little bit (30-40 minutes) not too much though....
• 13. Press down centers(back side of a small spoon or as my genius mother did, a K-Cup end) , fill with your desired filling of choice.
• 14. Pre-heat Oven to 425* for see above for adjusted temps varying on which one you choose. Place parchment paper down on cookie sheets and bake 3 across and four down !!!
• 15. Bake for 8-10 minutes,Or Above times..., once removed from the oven, check the bottoms of the dough, tops NOT brown, and Bottoms slightly browned. (PERFECT) **** Brush with the butter and place on cooling racks and serve warm or let cool.****
• 16. You can freeze these like my Great -Grandmother used to do. Simply place wax paper between the layers. We usually make about 500-700 Kolaches in a 2 Day period( just to get a lot of fillings and options and to get it all over with, its a lot of work BUT ooooh sooooo GOOD!! Trust me! Otherwise I wouldn't do it!! HAHAHA Enjoy!!!

SWEET KOLACHE RECIPE

Steps:

• Prepare Fillings and topping desired and set aside until ready to use.
• For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
• For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
• Add butter, then flour which has been dissolved in a little bit of water.
• Cook, stirring constantly until poppyseed is done, at least 30 minutes.
• Allow to cool before use.
• Leftover filling can be frozen.
• For Cabbage Filling Fry the cabbage in the butter until soft.
• Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
• For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
• Let them sit overnight (or at least 6 hours) to rehydrate.
• Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
• Add the cinnamon, sugar, and lemon zest.
• Mix thoroughly.
• Fills 24 kolaches.
• For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
• Do not cover or fruit turns dark.
• Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
• Filling for about 2 dozen kolaches.
• For Cottage Cheese Filling Mix all ingredients together until blended.
• If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
• If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
• If using cottage cheese as a filling, be sure to enclose cheese in the dough.
• Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
• Place sealed side down on the greased pan and butter the pastry.
• Let rise until light, sprinkle with topping and bake.
• For cream Cheese Filling Soften the cream cheese.
• Beat remaining ingredients together with cream cheese in a medium-sized bowl.
• Filling for about 2 dozen kolaches.
• To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
• In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
• Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
• Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
• Knead in enough of the remaining flour to make a moderately soft dough.
• Continue kneading until smooth and elastic, about 5 minutes.
• Place dough in a greased bowl, turn once to grease surface.
• Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch dough down and turn out onto lightly floured surface.
• Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
• Place about 1 inch apart on greased pans.
• Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
• Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
• Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
• Bake in a preheated 425ºF oven for about 10-15 minutes.
• Brush kolaches with melted butter as they come out of the oven.

CZECH SWEET ROLLS (KOLáčE)

Steps:

• Gather the ingredients.
• In a small bowl, dissolve yeast and sugar in warm water, blending with a fork. Set aside.
• In a blender or food processor, place 2 cups warm milk, potato flakes, 1 tablespoon salt, 3/4 cup sugar, eggs, and oil. Blend until well mixed.
• Place 4 cups flour into a large bowl or stand mixer bowl fitted with a paddle attachment. Add mixture from blender and mix.
• Add yeast and up to 1 additional cup of flour if the dough is too sticky. Mix until the dough is smooth. It will be sticky.
• Cover with greased plastic wrap and let rise until doubled.
• Gather the ingredients.
• While the dough is rising, make the poppy seed filling by combining ground poppy seeds, 1 1/2 cups milk, vanilla, corn syrup, 1/2 cup sugar, 3 tablespoons butter, 2 tablespoons flour, and a pinch of salt in a medium saucepan. Bring to a boil over low heat.
• Reduce heat and simmer for 30 minutes, stirring frequently.
• Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.
• Gather the ingredients.
• In a medium bowl, whisk together 1/2 cup flour, 1/2 cup sugar, and optional coconut until well mixed.
• Cut in 1/4 cup butter until coarse crumbs result. Set aside.
• Using a medium cookie scoop, portion out equal-sized pieces of dough and roll into a ball.
• Place on parchment-lined baking pan, brush with oil and cover with plastic wrap and let rise until almost doubled.
• Using the bottom of a floured glass or with your fingers, make an indentation in the tops of the koláče and dollop with poppy seed filling or your favorite.
• Sprinkle streusel on top and bake for 11 to 12 minutes.
• Remove from oven and brush sides of koláče with a mixture of 3 tablespoons hot water and 1 tablespoon sugar.
• Serve and enjoy.

POTATO REFRIGERATOR KOLACHES DOUGH

Steps:

• Boil and mash potatoes.
• While hot add potato water.
• Mash so there are no lumps; add butter.
• Add cold water with the powdered milk, sugar and eggs.
• Add yeast when not too hot.
• Add 2 cups flour; mix.
• Add rest of flour; mix until smooth.
• Put in a covered container so that it is only 1/4 full.
• Put in refrigerator overnight.
• Next day make buns size of walnut; put on cookie sheet.
• Work with dough while cold.
• If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days.
• Grease the buns with pure lard or oil.
• Let rise until nearly double.
• Make dents in the center and put in the filling.
• Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown.
• Remove from oven; grease with shortening; cool.
• If to be frozen, cool slightly and pack in air tight contaners.
• Before they get too cold, freeze; if packed slightly warm it keeps in the freshness.

KOLACHE/KOLACKY

Steps:

• In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.
• In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.
• Gradually add enough of the remaining flour to make a workable dough.
• On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.
• Place in an oiled bowl and turn to coat.
• Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.
• Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.
• Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.
• On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.
• Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.
• Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.
• Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.

HOMEMADE KOLACHE RECIPE

Steps:

• Add the yeast, 1 teaspoon sugar, and ginger to 1/4 cup warm milk and set aside.
• Put the remaining milk and butter in a microwave-safe bowl and heat until the butter melts.
• Let cool to 110F. It should feel comfortably warm to when you drop a few drops on your wrist.
• In the bowl of a stand mixer fitted with a paddle attachment combine 2 cups of the flour with the salt, sugar, and potato flakes.
• Add the yeast mixture and the cooled milk mixture and stir until blended.
• Add the egg and blend it in.
• Add another 1/3 cup of flour. The dough will be sticky.
• Switch to the dough hook.
• Add flour a tablespoon or two at a time until the dough doesn't stick to the sides of the bowl.
• Knead until dough is smooth and elastic, about 5 minutes. It will still be a little sticky especially on the bottom.
• Remove from the mixer bowl and form into a ball.
• Rub the ball with melted butter then place it in a greased bowl.
• Turn the ball over once.
• Cover the bowl loosely with a clean tea towel.
• Let it rise for 1 hour, or until doubled in bulk.
• Punch dough down.
• Divide the dough into 10 equal pieces
• Roll into balls and arrange them 2 inches apart on a baking sheet lined with parchment.
• Brush with butter, cover loosely with tea towels or plastic wrap, and let rise for 1 hour.
• Make indentations in the buns and fill with cheese mixture or fruit filling.
• Sprinkle with crumb mixture.
• Bake at 425F for 8 to 10 minutes or until golden brown. Watch carefully.

TEXAS KOLACHES

Steps:

• Add the butter to a small saucepan over medium heat to melt. Do not allow to brown. As soon as the butter has melted, add the milk and stir until blended. Set aside.
• Add the flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.
• Switch out the paddle attachment for the dough hook and add the milk/butter mixture, as well as the egg and the egg yolk. Mix on low for about 1 minute, then, increase the speed to medium (#6 on Kitchenaid stand mixer) and knead for 8 minutes.
• In the meantime, add about 3 cups of water to a saucepan and bring to a boil over high heat. Then, grease a large bowl. You'll also need to arrange your oven racks so that you can fit the saucepan on the floor of the oven with a rack situated above it. Your large bowl will go on top of the rack. The bowl does not need to be oven-safe.
• Once the dough has finished kneading (it will soft and somewhat sticky), use floured hands to form it into a ball and transfer it the greased bowl. Place the saucepan of boiling water on the oven floor and the bowl on the rack above it. Close the oven door and allow the dough to proof for 1 - 1 1/2 hour, until it has doubled in size.
• Remove the bowl from the oven (leave the saucepan in) and punch down the dough. On a floured work surface, divide it into 4 equal pieces, and then divide each of those pieces into quarters. You should have 16 pieces of dough.
• Roll the dough into balls and transfer to 2 baking sheets lined with parchment paper, spacing them about 2 to 3 inches apart. Close the oven door and allow to proof for 90 minutes.
• Remove both pans and the saucepan from the oven and preheat it to 350°F.
• Wrap each dough ball around a piece of sausage until it is fully enclosed and pinch to seal any seams.
• Place a piece of cheese in the center of a slice of ham and fold over/wrap the ham to enclose the cheese.
• Wrap each dough ball around the ham until it is fully enclosed and pinch to seal any seams.
• Place seam-side down on the baking sheet and bake for 22-25 minutes, until golden in color. Allow to cool slightly, serve, and enjoy!

KOLACHE

Steps:

• In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.
• Yeast proofing in a measuring cup.
• In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.
• Mixing kolache dough.
• Gradually add enough of the remaining flour to make a workable dough.
• Kneading kolache dough in a mixing bowl.
• On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.
• Kneading kolache dough in a mixing bowl.
• Place in an oiled bowl and turn to coat.
• Kolache dough in an oiled mixing bowl.
• Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.
• Risen kolache dough in a mixing bowl.
• Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.
• Punching down kolache dough.
• Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.
• Ball of dough divided in half on a cutting board.
• On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.
• Kolache dough rolled out into a rectangle.
• Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.
• Kolaches on a lined baking sheet.
• Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.
• Brushing kolache with melted butter.
• Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.
• American aFilled kolache on a lined baking sheet.Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.
• American Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks
• Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.
• For 12-inch round cakes: On a lightly floured surface, roll each half into a 12-inch round. Place on the prepared sheet, leaving several inches between each round. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly tripled, about 1½ hours.
• Kolache dough rolled into a circle.
• Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven).
• With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a ½-inch-wide outer rim and between the indentations. Brush the edges with the egg wash.
• Round kolache divided into six sections.
• Fill each section with about 1/3 cup of 3 or 6 different toppings. If using, sprinkle lightly with the posipka.
• Round kolache sections filled with fruit.
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 15 to 25 minutes. Transfer to a wire rack and let cool.
• To Make Cheese Topping
• In a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla.
• American Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks
• To Make Poppy Seed Topping
• In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff.
• To Make Prune Topping
• In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days.
• To Make Apricot Topping
• In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.
• To Make Blueberry Topping
• In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.)
• To Make Cherry Topping
• In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.)
• To Make Posipka (optional)
• In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.

MY NEW BEST FRIEND - REFRIGERATOR DOUGH

Steps:

• Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 c. of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic; about 5 minutes. Place in large greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
• From here you can make anything. Each time you pull the dough out of the fridge just punch down the dough and take out what you need. With one batch of dough I made 4 huge hamburger buns and two full sized pizza crusts. Here are my pizzas:
• The pizza was great and the kids and I loved it. I'm not going to say that this rivals the crust of New York pizzerias but it beats bread in a can and it's a lot cheaper too.
• Here are instructions for all sorts of other kinds of bread made with this dough. Also feel free to substitute some whole wheat flour for all-purpose to make it healthier.
• Brown-and-Serve Rolls: shape dough as directed in any recipe below. Let rise 1 hour. Heat oven to 275°. Bake 20 minutes (do not brown). Remove from pans, cool to room temperature. Wrap in aluminum foil and store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, pre-heat oven to 400°, bake until brown, 8 to 12 minutes.
• Casseroles: shape ¼ of dough into 1-inch balls. Place in lightly greased round layer pan, 9 X 1 ½ inches. Brush with softened margarine, let rise 1 hour. Heat oven to 400° and bake about 15 minutes until golden brown. 3 dozen rolls.
• Cloverleaf Rolls: shape ¼ of dough into 1-inch balls. Place 3 balls in each greased muffin cup. Brush with softened margarine, let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
• Crescent Rolls: roll ¼ of dough into a 12-inch circle on a floured surface. Lightly spread with softened margarine. Cut into 16 wedges. Roll up tightly beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on a greased cookie sheet, curving slightly. Let rise one hour. Heat oven to 400° and bake about 15 minutes until golden brown. 16 rolls.
• Fan Tans: roll ¼ of dough into a 13X9 inch rectangle on a well-floured surface. Spread with softened margarine. Cut lengthwise into 6 strips, each about 1 ½ inches wide. Stack strips evenly; cut into 12 pieces, each about an inch wide. Place cut sides down in greased muffin cups. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown.
• 1 dozen rolls.
• Four-Leaf Clovers: shape ¼ of dough into 2-inch balls. Place each ball into a greased muffin cup. With scissors, snip each ball completely into halves, then into quarters. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
• Pan Biscuits: use half of dough recipe. Roll dough into 13X9 rectangle on a well-floured surface. Place in greased, oblong pan (13X9X2). Cut dough into rectangles, each about 3X2 ½ inches. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 25 minutes until golden brown. 15 rolls.
• Parker House Rolls: roll ¼ of dough into a 12X9 rectangle on a well-floured surface. Cut into 3-inch circles with a floured cutter. Brush with softened margarine. Make a crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close to each other in a greased square 9X9X2 pan. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
• Leftover Turnovers: prepare ¼ dough as if for Parker house Rolls. After cutting into 3-inch circles, roll out to 4-5 inch circles. Make crease, fill bottom half with 2-3 tbsp. of leftovers. Fold over and press edges together. Let rise 30 minutes. Heat oven to 400° and bake about 15 - 20 minutes until golden brown

KOLACHES

Steps:

• Mix yeast and flour together in a large mixing bowl
• Add remaining sponge ingredients and whisk until combined
• Cover and refrigerate overnight
• Remove the sponge from refrigerator and gently stir, adding the salt
• Add flour until it forms a dough
• NOTE: you may not need all 3 cups of flour, depending on the humidity where you live
• Once the dough forms a ball, let it rest for 20 minutes
• Knead the dough on a lightly floured surface for about 10 minutes
• Lightly oil a bowl and place the dough inside, making sure to coat the dough with oil
• Cover and let rest for about an hour or until doubled in size
• Cook breakfast sausage and crumble into bite-sized pieces
• Chop or tear ham into small pieces
• Shred cheddar cheese
• When dough is ready, gently punch down by using a closed fist to slowly push the extra air out
• Divide the dough into 32 pieces
• Flatten the pieces into circles about 3 inches in diameter
• Add a bit of the filling (either ham and cheese or sausage and cheese) to the dough
• Fold the sides up to close and pinch together to seal
• Place seam-side down on a greased cookie sheet or baking stone
• Continue until all dough has been used
• Preheat the oven to 375F while the kolaches rest
• Brush kolaches with melted butter
• Bake for about 12-15 minutes until they start to turn golden
• Don't let them get brown or the dough will start to dry out

AUTHENTIC CZECH HOMEMADE KOLACHE RECIPE

Steps:

• Dissolve yeast and 1 tsp sugar into lukewarm water.
• Into a microwave safe bowl, put the milk and butter. Microwave just until butter melts. Let cool slightly to 110°F (so it doesn't kill the yeast).
• In a large bowl, combine 2 cups of flour with salt, sugar, and potato flakes. Add in yeast mixture, warmed milk and butter. Stir to combine. Add the egg and blend into dough.
• Knead in remaining flour until dough comes together and it is slightly sticky.
• Let dough raise for an hour and a half or until doubled.
• Once raised, form dough into 12 balls. Place each dough ball onto a parchment lined baking sheet, cover, and let raise another hour.
• In a mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla.
• Once dough balls have risen for an hour. Use the back of a spoon and make an indentation into the ball.
• Then fill each indentation with cream cheese mixture.
• Bake kolaches at 425°F for 8-10 minutes or until golden brown.